Chicken Tetrazzini

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Our freezer-friendliest chicken recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a pinch.

Total Time:
1:10

Prep:
0:30

Level:
Easy

Serves:
8

Ingredients

Coarse salt

Ground pepper

6.00 tbsp. butter

1.00 lb. white mushrooms

0.50 c. all-purpose flour

3.00 c. milk

1.00 can reduced-sodium chicken broth

0.75 c. dry white wine

3.00 c. grated Parmesan cheese

0.50 tsp. dried thyme leaves

1.00 lb. linguine

1.00 rotisserie chicken

1.00 package frozen peas

Directions

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.